Tasty tofu is a vegetarian’s best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite
Prep:25 mins
Serves 6
2 tbsp olive oil1 onion, chopped3 garlic cloves, finely chopped2 x 400g cans chopped tomatoes50g pine nuts, roughly chopped400g bag spinachpinch grated nutmeg349g pack silken tofu300g pack fresh lasagne sheets4 tbsp fresh breadcrumbs
STEP 1Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.STEP 2Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.STEP 3Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.STEP 4Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.
